Tuesday, March 17, 2009

Tea on Tuesday: Irish Breads

Blueberry Scones

* 2 cups all-purpose flour (about 9 ounces)
* 3 tablespoons granulated sugar
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 5 tablespoons chilled butter, cut into small pieces
* 1/2 cup fat-free milk
* 1/4 teaspoon vanilla extract
* 1 large egg white
* 1/3 cup dried currants
* 2 teaspoons fat-free milk
* 2 teaspoons turbinado or granulated sugar

Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl; stir with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine 1/2 cup milk, vanilla, and egg white in a bowl. Add milk mixture to flour mixture, stirring just until moist (dough will be soft). Turn dough out onto a lightly floured surface. Sprinkle surface of dough with dried currants. With floured hands, knead 4 times or just until the currants are incorporated.

Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges, cutting into, but not through, dough. Brush 2 teaspoons milk over surface of dough; sprinkle with 2 teaspoons turbinado sugar. Bake at 425° for 17 minutes or until golden. Serve warm, or cool on a wire rack.

Makes 12 scones.

Nutritional Information:
Calories: 149
Fat: 5g (sat 3g,mono 1.3g,poly 0.3g)
Protein: 3g
Carbohydrate: 23.4g
Fiber: 0.8g
Cholesterol: 13mg
Sodium: 203mg

Irish Brown Bread

* 1 cup all-purpose flour
* 2 tablespoons sugar
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/2 tablespoons cold butter or margarine
* 2 cups whole-wheat flour
* 1/4 cup regular or quick-cooking rolled oats
* 1 1/2 cups plain nonfat yogurt
* Milk

1. In a bowl, mix all-purpose flour, sugar, baking powder, baking soda, and salt. With a pastry blender or 2 knives, cut in butter until mixture forms fine crumbs. Stir in whole-wheat flour and oats.

2. Add yogurt; stir gently. If mixture is too dry to hold together, stir in milk, 1 teaspoon at a time, just until dough holds together; it should not be sticky.

3. Turn dough onto a lightly floured board and knead gently 5 times to make a ball. Set on a lightly greased baking sheet. Pat into a 7-inch circle. With a floured knife, cut a large X on top of loaf.

4. Bake in a 375° oven until well browned, about 40 minutes. Cool on a rack. Serve warm or cool.

Makes 1 loaf (1 3/4 lb).

Nutritional analysis per 1-oz. serving:
Calories: 64
Fat: 0.9g
Carbohydrate: 12g
Fiber: 1.3g
Sodium: 118mg
Cholesterol: 2mg

~~yummy recipe and photo from: tasteofhome.com~~

No comments: